ORANGE-JICAMA SALAD WITH BUTTERHEAD LETTUCE AND HONEY-MUSTARD VINAIGRETTE

By Grandmax4

Ingredients

• 2 tablespoons red wine vinegar
• 3 medium shallots -- minced (about 1/4 cup)
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• 2 teaspoons grated orange zest
• 1/4 cup olive oil
• Table salt and ground black pepper
• 2 large heads butterhead lettuce -- leaves separated, washed, dried, and torn into small pieces (about 9 cups firmly packed)
• 8 ounces jicama -- peeled and sliced into 1/4-inch matchstick pieces
• 2 large oranges -- segmented

Details

Servings 4

Preparation

Step 1

1. Whisk vinegar, shallots, mustard, honey, and orange zest in medium bowl; whisk in oil. Season to taste with salt and pepper.

2. Pour all but 2 tablespoons dressing over greens; toss to coat. Toss jícama in remaining dressing. Divide dressed greens among individual plates; arrange a portion of jícama and orange segments on greens. Serve immediately.